Southern Chicken Cornbread and Dressing

This homemade Southern Chicken and Cornbread Dressing brings that comforting holiday table flavor any time of year. Moist crowd-pleasing and loaded with savory celery onion and shreds of tender chicken every bite tastes like a family tradition handed down through generations.

I first learned this recipe from my grandmother on Thanksgiving mornings and something about that aroma brings back warm kitchen memories every single time.

Ingredients

• Pan of cornbread: Choose your favorite recipe or boxed mix. A fresh moist pan adds the heart and texture to the dish.
• Diced celery: Offers subtle crunch and classic Southern flavor profile. Look for firm crisp stalks without browning.
• Yellow onion: Brings sweet aromatics to the base. Medium onions with shiny skins are freshest.
• Stale white bread: Heel pieces work well. Adds body and firmness. Day-old bread holds up best in the mix.
• Salt and ground black pepper: Simple seasoning so use fresh cracked pepper for the deepest taste.
• Poultry seasoning: The secret to that nostalgic taste. Try to find one with sage thyme and rosemary.
• Large eggs, beaten: They bind everything together for the signature scoopable texture.
• Stick of butter, melted: Richness and golden color. Real unsalted butter ensures the best savory taste.
• Chicken broth: Moistens and adds even more flavor. Use good quality low sodium broth if possible.
• Small chicken: Rotisserie chicken saves time and brings plenty of seasoned tender meat in every bite.

Step-by-Step Instructions

Bake the Cornbread and Aromatics:

Mix up your cornbread batter as usual then stir in the fresh celery and onion. Bake until golden and set. Let it cool fully so the dressing will not be gummy later.

Prep the Chicken and Bread:

While the cornbread cools shred the chicken well using your hands or forks. Crumble the stale bread as finely as possible. This step helps all the flavors blend with no big dry patches.

Mix Everything Together:

Combine crumbled cornbread and bread in a large bowl. Add seasonings and toss together with your shredded chicken so all the pieces are evenly distributed.

Bind and Moisten the Mixture:

Crack and beat the eggs then mix them in using your hands or a large fork. Pour in melted butter and most of the chicken broth and mix gently. You are looking for a very moist almost spoon bread texture.

Fill the Pan and Bake:

Spoon the mixture into a greased baking dish pressing gently. Drizzle the rest of the broth over the top for a golden finish. Cover and bake until piping hot then uncover for the last stretch so the top browns and edges bubble.

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My favorite part is that first spoonful from the bubbling edge—nothing beats the little crusty bits. The poultry seasoning always takes me back to my grandma’s kitchen when everyone would sneak tastes before it hit the table.

Storage Tips

Chicken and dressing can be made ahead in two ways. Bake it then cool and keep refrigerated covered tightly. For reheating add a splash of broth to keep it moist and reheat covered in the oven. Or assemble the mixture in your casserole dish and refrigerate uncooked up to overnight. Let it come to room temperature while the oven preheats then bake as usual. The finished dish also freezes well. Cool fully then wrap tightly and freeze for up to three months. To reheat thaw overnight in the fridge and moisten with extra broth before baking until warmed through.

Ingredient Substitutions

If you run out of poultry seasoning make your own blend from dried sage thyme and rosemary. For extra richness you can use homemade chicken stock instead of boxed broth. Any leftover roast or poached chicken works great instead of rotisserie. You can use gluten free cornbread and bread for a wheat free version.

Serving Suggestions

Serve your chicken and dressing alongside stewed greens cranberry sauce or roasted sweet potatoes. It easily stands in as the main dish or works perfectly as a hearty side alongside turkey ham or pork roast. For a real Southern feast pair with giblet gravy.

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Roots of the Dish

Southern chicken and cornbread dressing has roots in the farm kitchens of the American South where cooks used leftover bread and chicken to stretch family meals. Unlike typical bread stuffing the cornbread version is extra moist and has a delicate crumbly richness thanks to all the eggs and broth. This recipe brings history to your table with every bite.

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes, assemble it a day in advance. Refrigerate tightly covered, and add extra broth before baking to keep it moist.

→ What type of chicken works best?

Rotisserie or baked chicken, shredded, blends perfectly for both convenience and flavor.

→ Can I freeze the dressing?

Absolutely. Wrap tightly before or after baking and freeze up to 3 months. Thaw, add broth, and reheat until warmed through.

→ How do I keep it from drying out?

Add chicken broth before baking or reheating. Cover with foil initially to lock in moisture, then uncover to crisp the top.

→ Can I use homemade or store-bought cornbread?

Either works well. Using your favorite cornbread—homemade or from mix—gives the best results.